Servings: 24
Yield: 24 rolls
Baking Time: 15 minutes
Categories: Fleischmann's Yeast, Rolls, Yeast Bread
1 cup 100% bran
1 cup milk
1/2 cup water
1/2 cup margarine
4 cups all-purpose flour (4 to 4 1/2 cups)
2 packages Fleischmann's® Rapid Rise Yeast
1/3 cup sugar
3/4 teaspoon salt
3 eggs
Poppy, caraway, or sesame seeds, optional
1. Heat bran, milk, water and margarine until very warm (125º to 130ºF); let stand 5 minutes.
2. Meanwhile, in large bowl, combine 2 cups flour, undissolved yeast, sugar and salt. Stir warm bran mixture into dry ingredients. Mix in 2 eggs and enough remaining flour to make soft dough. Grease top of dough. Cover tightly with plastic wrap; refrigerate 2 to 24 hours.
3. Punch dough down. On lightly floured surface, divide dough in half. Shape as desired (see notes).
4. Place rolls, about 2 inches apart, on greased baking sheets. Cover; let rise in warm, draft-free place until doubled in size, about 20 to 30 minutes.
5. Beat remaining egg with 1 tablespoon water; brush on rolls. If desired, sprinkle with seed. Bake at 375ºF for 15 minutes or until golden brown. Remove from sheets; cool on wire racks.
Makes 1 to 2 dozen rolls.
____________________
Roll Shapes:
Crescents: Roll each half to 14-inch circle. Cut each into 12 pie-shaped wedges. Roll up tightly from wide end. Curve ends slightly to form crescent.
Knots: Divide each half into 12 equal pieces; roll each to 9-inch rope. Tie once loosely.
Coils: Divide each half into 12 equal pieces; roll each to 9-inch rope. Coil each rope and tuck end under coil.
Yield: 24 rolls
Baking Time: 15 minutes
Categories: Fleischmann's Yeast, Rolls, Yeast Bread
1 cup 100% bran
1 cup milk
1/2 cup water
1/2 cup margarine
4 cups all-purpose flour (4 to 4 1/2 cups)
2 packages Fleischmann's® Rapid Rise Yeast
1/3 cup sugar
3/4 teaspoon salt
3 eggs
Poppy, caraway, or sesame seeds, optional
1. Heat bran, milk, water and margarine until very warm (125º to 130ºF); let stand 5 minutes.
2. Meanwhile, in large bowl, combine 2 cups flour, undissolved yeast, sugar and salt. Stir warm bran mixture into dry ingredients. Mix in 2 eggs and enough remaining flour to make soft dough. Grease top of dough. Cover tightly with plastic wrap; refrigerate 2 to 24 hours.
3. Punch dough down. On lightly floured surface, divide dough in half. Shape as desired (see notes).
4. Place rolls, about 2 inches apart, on greased baking sheets. Cover; let rise in warm, draft-free place until doubled in size, about 20 to 30 minutes.
5. Beat remaining egg with 1 tablespoon water; brush on rolls. If desired, sprinkle with seed. Bake at 375ºF for 15 minutes or until golden brown. Remove from sheets; cool on wire racks.
Makes 1 to 2 dozen rolls.
____________________
Roll Shapes:
Crescents: Roll each half to 14-inch circle. Cut each into 12 pie-shaped wedges. Roll up tightly from wide end. Curve ends slightly to form crescent.
Knots: Divide each half into 12 equal pieces; roll each to 9-inch rope. Tie once loosely.
Coils: Divide each half into 12 equal pieces; roll each to 9-inch rope. Coil each rope and tuck end under coil.
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